roast lamb leg

Recipe video above. A very forgiving, very easy way to roast a leg of lamb. It&#039;s not the carving sort - the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture. NOTE: Lamb leg should only be cooked to blushing pink &amp; juicy (per this traditional Roast Lamb recipe) or slow cooked until fall apart which takes hours (this recipe). Anything in between is tough and not nice!

Slow Roast Leg of Lamb

2.25 kg / 4.5 lb leg of lamb

Salt and pepper

olive oil

garlic

onion (, quartered (unpeeled is fine))

rosemary

(750 ml) beef stock/broth (, low sodium)

(500 ml) water

tbsp (50 grams) flour ((white))

(250 ml) water

Salt and pepper (,

Preheat oven to 170°C/335°F (standard) or 150°C (fan).

Place garlic, onion and rosemary in a metal roasting pan.

Place lamb leg right side up in the pan. (Note 2)

Sprinkle generously with salt and pepper and rub it in.

Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)

Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).

Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)

Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.

Return uncovered lamb to oven for a further 45 minutes or until well browned.

Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).

Use a large spoon to skim off some of the fat from the surface of the liquid.

Place pan on the stove on medium high. When the liquid bubbles, add flour.

Use a whisk to mix it in - this may take a few minutes as the liquid reduces.

Once it looks like sludge (see video), whisk in 1/2 - 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste - I rarely add extra salt.

Strain gravy into a bowl, pressing juices out of the onion etc.

Pour gravy into jug.

Gravy:

The meat is tender so you will only need tongs to tear the meat off. Serve with gravy.

Serving:

Recipe video above. The easiest, most succulent roast lamb you'll ever have! This is not the carving sort of lamb, you can just tear the meat off using tongs.

Slow Cooker Roast Lamb Leg with Gravy

lamb

salt

black pepper

garlic (, minced)

thyme

beef

rosemary (, optional)

g / 3 tbsp butter

Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.

Pour beef stock into slow cooker, add sprig of rosemary (if using).

SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)

The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.

Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Strain liquid in slow cooker into a bowl - you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.

Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.

Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.

Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.

My trusty crispy roast lamb leg recipe that&#039;s well seasoned, has a good crust, and juicy, perfectly pink meat.

Crispy Roast Lamb Leg

Leg of lamb

tsp black pepper ((not ground/powdered pepper))

garlic ((grated))

tbsp diced fresh rosemary

tbsp extra virgin olive oil

Blot any moisture from the surface of the lamb with paper towels and lightly score a crisscross pattern on the fatty side with a sharp knife.

Mix the olive oil with the grated garlic, diced rosemary, salt, and pepper. Brush it all over the lamb and leave uncovered in the fridge for at least 4 hours.

Prepping the lamb leg

Remove the lamb leg from the fridge and let it come to room temperature (at least 30 minutes).

Preheat the oven to 190°C/375°F (no fan).

Place the lamb fat side down on a roasting tray with a rack and roast for 30 minutes.

Turn the lamb over so it is fat side up, and roast for another 15 minutes.

Turn the oven down to 175°C/345°F and roast for a further 30-45 minutes or until the lamb leg reaches your desired internal temperature (see notes below).

Rest the lamb for 15-20 minutes before carving and serving.

Roasting the lamb leg

In the roasting pan, slowly whisk two to three teaspoons of flour into the lamb drippings until you have a smooth, thick paste (a roux).

Heat lamb or vegetable stock in a pan to a gentle simmer and then whisk a ladleful into the roux to loosen the paste.

Add the loosened roux into the saucepan and cook at a gentle simmer for 10 minutes until it thickens. Season to taste and sieve into a serving jug.

Gravy

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Top 3 roast lamb leg recipes from across the web

The most viewed roast lamb leg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Slow Roast Leg of Lamb

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The most viewed roast lamb leg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine